Pique macho recipe

A Cochabamba platter of double-fried potatoes buried under beef, sausage, hard boiled eggs and enough locoto to earn the name.

50 minutesmedium12 ingredients

Ingredients

• 4 locoto peppers
• 1000 g potatoes
• 600 g beef sirloin
• 300 g vienna sausages
• 4 eggs
• 2 onions
• 2 tomatoes
• 2 clove garlic
• 1 tsp ground cumin
• 2 tbsp mustard
• 3 tbsp mayonnaise
• 1000 ml frying oil

How to make Pique macho

1. Cut 1 kg potatoes into thick sticks, fry 8 minutes at 180 °C, drain, then fry again 3 minutes at 190 °C and salt at once; the double fry is what keeps them standing under the sauce.
2. Boil 4 eggs for 10 minutes, cool, peel and cut into quarters.
3. Cut 600 g beef sirloin into cubes and season with 2 minced garlic cloves, 1 tsp cumin, salt and pepper.
4. Slice 300 g vienna sausages and fry them 3 minutes in the same oil, then drain.
5. Dice 4 locoto peppers and fry them 2 minutes, add 2 sliced onions and 2 diced tomatoes and cook 5 minutes.
6. Add the beef and cook 3 to 5 minutes only, keeping it pink inside.
7. Pile the hot fries on one large platter and spoon the meat, sausages and vegetables over them.
8. Finish with the egg quarters, raw locoto strips and a zigzag of mustard and mayonnaise, and eat straight away, everyone from the same plate.

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